Grilled Oysters Recipe

Clean and prepare oysters

Rinse oysters under cold running water and scrub shells with a stiff brush to remove grit. Discard any shells that are cracked or open and do not close when tapped.

Shuck oysters

Using an oyster knife and a thick towel or glove, hold the oyster cup-side down (or on a towel) and insert the knife at the hinge. Twist the knife to pop the hinge, run the blade under the top shell to cut the muscle, discard the top shell, then run the knife under the oyster to free it from the bottom shell while retaining the oyster liquor. Place each shucked oyster back in its bottom shell on a tray. If preferred for grilling stability, nestle oysters in a bed of coarse salt or rock salt on a sheet pan so shells sit level.

Melt butter and infuse garlic

In a small saucepan over low heat, melt the unsalted butter. Add the minced garlic and cook gently for 1 to 2 minutes until fragrant but not browned (browning will make the garlic bitter).

Season sauce

Stir in the soy sauce, fresh lemon juice, Worcestershire sauce, hot sauce (if using), black pepper, and salt. Continue to warm over very low heat for 1 minute to combine flavors. Taste and adjust seasoning — add a pinch more salt or a squeeze of lemon if desired. Keep warm but do not boil.

Spoon sauce over oysters

Using a spoon, distribute about 1 to 1.5 teaspoons of the warm garlic butter sauce onto each shucked oyster so the oyster is lightly coated and the sauce pools in the shell. Reserve any extra sauce for serving.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 425–475°F / 220–245°C). If using a charcoal grill, ensure an even bed of coals; if using gas, heat all burners and then reduce to maintain steady heat.

Grill oysters

Place the sauced oysters directly on the grill grates or on a grill-safe tray. Close the lid and grill for 5 to 7 minutes, checking after 4 minutes. The oysters are done when the edges begin to curl slightly, the butter is bubbling, and the oysters are steaming. Avoid overcooking — they will toughen if grilled too long.

Garnish and serve

Remove oysters from the grill with tongs and arrange on a platter. Sprinkle thinly sliced green onions and chopped parsley over the hot oysters. Serve immediately with lemon wedges and remaining garlic butter sauce on the side.